3ABN Today


Program transcript

Programs by Request

Participants: Idalia Dinzey (Host), Clara Iuliano


Series Code: TDY

Program Code: TDY12075A

01:00 Hello, friends and welcome to your program 3ABN Today
01:04 "In The Kitchen." My name is Idalia Dinzey.
01:07 And it's a pleasure for me to present to you Clara Iuliano.
01:10 How did I do? You got it right.
01:12 You did it good. Oh, thank you, Clara.
01:13 So good to have you with us. Thank you.
01:15 Where're you visiting us from?
01:16 I'm from Pennsylvania.
01:18 Originally, I'm from the Netherlands
01:19 but I've lived in Pennsylvania for 15 years.
01:22 Very good. And you dedicate your time in what?
01:26 Well, first of all I'm a wife.
01:28 Yes. Then I'm a mom. Amen.
01:29 And then I'm a dietician. Wonderful.
01:31 I'm a registered dietician.
01:33 I love food. I like to talk about food,
01:35 but not just the dos and the donts.
01:37 I also like to incorporate how. Yes.
01:40 And this is where cooking comes in.
01:41 Wonderful, wonderful.
01:43 So we're in for a good treat today during this hour.
01:46 So please take your pen and papers,
01:48 get ready to take down some notes,
01:50 and some tips that Clara will be sharing
01:53 with all of us during this hour.
01:55 And, friends, the menu for today
01:57 is one happy one, is a happetizer.
02:01 Okay, what is a happetizer?
02:03 Oh, when we think of appetizers,
02:05 we sometimes when you think of it,
02:07 you think lot of grease
02:08 and throw out all your good intentions.
02:11 And this is a happetizer
02:12 because we want to keep all those good intentions
02:15 and still enjoy the party
02:17 and still feel like you're part of it.
02:18 Amen. Wonderful. And so that's what we're gonna do today.
02:21 Happetizer. That's right.
02:23 So we are happy to present to you
02:26 the happetizer menu for today.
02:28 And we're making a delicious Viva Spread as you can see,
02:32 nice accompaniment with this wholesome crackers.
02:36 And we're gonna learn how to make these delicious,
02:38 nutritious egg rolls as you can see.
02:41 And I'm anxious to see the recipe for that one.
02:44 Also, we're gonna enjoy some Tomato-Basil Bruschetta
02:47 if you've not had that.
02:49 This is also a treat for the happy hors d'oeuvres.
02:52 And we're gonna continue with Baked Artichoke Dip
02:56 and this is a healthy option to that Dip.
02:59 And we are going to learn
03:01 how to make a Caribbean Bean Salad.
03:03 Caribbean Bean Salad. Doesn't it sound happy?
03:06 Oh, yes, very good. It's party time. Yes.
03:10 Very good. So we are going to make the Viva Spread.
03:14 Let's start with that.
03:15 Let's share the recipe.
03:17 So we need to know which ingredients we're gonna need.
03:20 For this Viva Spread we're going to need.
03:42 And that is all.
03:43 That's all. Wow.
03:45 So--Very short, very small amount of ingredients.
03:49 Okay, what are we gonna do here?
03:50 What we're gonna do, we're just gonna heat
03:52 the chickpeas, very briefly.
03:54 Now I have to say I wrote his recipe
03:56 before I had a food processor. Okay.
03:58 If you have a food processor,
03:59 you don't need to do this,
04:01 you just pulse it. Okay.
04:02 But we're not looking for hummus consistency.
04:04 So I just want it--yeah, you'll see in a minute.
04:08 I don't want the water.
04:10 We're just gonna heat it up
04:11 because it will be easier to mash it.
04:13 Okay, very good.
04:16 So this is not a hummus.
04:18 This is not a hummus. It has a little bit more texture.
04:20 Hummus, you would put in, in the blender.
04:22 Exactly. So we want a little bit more texture. Okay.
04:25 And one of the reason that this is a happetizer--Okay.
04:28 Is because the chickpeas bring fiber,
04:31 protein and a little bit of starch.
04:33 Very good. And so when that sits in your stomach
04:36 it helps you to feel full.
04:37 Wonderful. So you're easy on the happetizers.
04:41 Hopefully, you are, if you slowdown a little bit,
04:43 because that's another thing. Yes.
04:46 Is that if you eat really fast,
04:48 you're actually bypassing that mechanism
04:50 that God has in place for you.
04:53 It takes about 20 minutes for that stomach
04:55 to be communicating to your brain.
04:57 We're starting to get full.
04:59 That's right. So we take our time eating,
05:01 that's one other reason to take your time.
05:03 They say you have to chew your food 32 times or something,
05:05 how true is that? Do you do that?
05:07 Sometimes I find myself counting,
05:08 but I don't know how true that is so.
05:11 Well, you would actually eat less.
05:13 Yes, definitely. But let's be realistic.
05:15 Do you chew 30 times? Sometimes I count myself--
05:19 That's great. I find myself counting 16, 17, 18.
05:22 Oh, how boring, but anyhow the food is great.
05:24 That's great, that's great.
05:26 Well, one thing to slow yourself down.
05:29 I don't count how many chews I take, how many times I chew.
05:33 Put your knife down, your fork down. Yes.
05:35 And that kind of helps you slow down. Very good.
05:38 You see how it's bubbling a little bit.
05:39 Oh, yes, it is. Okay.
05:41 And there's not too much water in there it's just--
05:43 No, we don't want too much water. Okay.
05:45 Just enough to be able to mash it out. Yeah. Okay.
05:49 Now again, the food processor would bypass this.
05:53 Yes, but not everyone has a food processor.
05:54 Not everybody has a food processor.
05:56 And we need to work on muscles anyway, right?
05:57 Absolutely, absolutely.
06:00 But we're not looking for the hummus consistency,
06:02 we're just gonna mash it a little bit.
06:04 Yes. Very good.
06:07 I love Garbanzo Beans, Chickpeas, you know,
06:10 such a versatile ingredient in the kitchen. Absolutely.
06:14 Now the fiber is so important because it's a sponge. Okay.
06:17 And a sponge will absorb any waste products
06:21 that are in your gut and it also will absorb
06:25 the building blocks for cholesterol.
06:27 Very good. So we need to eat more chickpeas more often.
06:30 More fiber. Yes.
06:32 And guess what, they are inexpensive, too.
06:34 I know it. I know it.
06:36 And we can just put the crock pot on and it'll cook itself.
06:40 All right. Or if you're in a hurry,
06:42 you can do the can beans and then rinse them.
06:44 It gets rid of about 50% of the sodium.
06:47 50 percent? Yeah.
06:48 And now you can also very easily buy the low sodium.
06:51 Yes. These are good tips. Thank you so much, Clara.
06:55 Okay. Very good.
06:56 So we have them mashed up.
06:58 You see how there's still a little bit of structure?
06:59 Yes, I see that.
07:01 Now it's a little bit more wet but it will dry up.
07:06 Once it sits. Once it sits, it will dry up.
07:09 We're gonna add the onions and I had red onions, so--Okay.
07:12 We're gonna use red onions.
07:14 So if I had green onions or yellow onions,
07:16 sweet onions whatever.
07:18 Yeah. Okay. I like the color,
07:20 you know, the contrast makes it look good, too.
07:22 Well, what the raw onion does, it gives a little kick,
07:25 a little crunch, a little kick.
07:26 Yes. Okay. And that's what we want. We want flavor.
07:28 So we have the onion, the chickpeas, the vegenaise.
07:31 Now we're gonna put the vegenaise. Okay.
07:34 Now you can make your own mayonnaise,
07:37 you know, with some soy powder and some lemon juice
07:39 or you can use a store bought one. Yes.
07:44 And then I'm gonna add.
07:46 Oh, the pickles. The pickles. Yes. The relish.
07:49 Yeah, now these are lemon.
07:52 They were pickled in lemon juice.
07:54 Why didn't you use the one with the vinegar?
07:56 With the vinegar because vinegar
07:58 can irritate the stomach, it kind of make it sit there.
08:01 Right. And really have you ever smelt vinegar?
08:03 Oh, yes. What does it smell like? Horrible.
08:05 Rotten or something. Thank you.
08:07 It's a by product of decay.
08:09 I use vinegar for cleaning. Right.
08:11 Vinegar is a by product of decay.
08:13 Wow. 'Cause you can smell it. Yes, you can.
08:16 And so lemon juice you have vitamin C.
08:19 Makes your mouth watery.
08:21 So if possible. Yes.
08:24 Health is a process.
08:26 So if we can't find certain products,
08:28 you know, we ask God to guide us.
08:31 And as we learn more and we go through the process,
08:36 you learn more about vinegar and what it does. Right.
08:40 And try to find things with lemon juice. Very good.
08:43 So we have the relish in pickle--
08:45 I mean, in lemon juice. That's right.
08:48 Now what do you do if you can't find it?
08:51 You can also put celery in it.
08:53 It changes the taste a little bit,
08:55 but its crunchy, it's fresh.
08:57 That would work fine. I've had it with celery.
09:00 When I don't have it in the house,
09:01 I need to make a spread, we're going to a party. Yes.
09:04 Bring out the celery. Very good.
09:07 Now is this kid friendly?
09:10 My daughter likes it.
09:11 Okay, very good.
09:13 Well, you have-- And she's 5-year-old.
09:15 Very good. So she likes it.
09:17 Now I didn't drain the water very well.
09:19 This will setup. Yes.
09:21 Because as the chickpeas get cold again,
09:23 it will setup. Right.
09:25 This is a saucy ranch.
09:26 And again, if you don't have saucy ranch or you can't get it,
09:31 it has dehydrated onion flakes in it, some parsley,
09:36 it has also some sweet peppers,
09:38 not spicy but the sweet ones.
09:41 This is a major flavor maker in this Spread.
09:45 I've used that, salad mix before and it's wonderful.
09:49 Yeah, you can go to the internet and get it.
09:52 I use it for salad dressings.
09:54 I use it a lot. It smells like it has dill, too.
09:56 Just a little bit. It has a little bit of salt.
10:00 Very good. And that's the Viva Spread.
10:02 That's the Viva Spread and put it in your fridge.
10:05 Let all the flavors, you know, blend together.
10:07 Yes, let it sit for a little bit
10:09 and we have the final product.
10:11 Serve it with some crackers. Yes.
10:13 So people can put on as much or as little as they want.
10:16 Exactly. You can also use it for sandwiches. Okay.
10:19 Like, put it on nice and thick
10:21 with some tomatoes and lettuce.
10:23 Nice, very good option.
10:25 Well, thank you so much.
10:26 How about, are we ready for the next recipe?
10:28 We are, let's do it. Oh, let's do it.
10:30 Egg Rolls. That's right, friends.
10:31 Healthy Egg Rolls. You will need.
11:01 Okay, friends, I hope you're ready
11:02 to learn how to make these homemade Egg Rolls.
11:05 Clara, please walk us through.
11:07 First of all, the wrappers, how do we handle that,
11:11 it seems like it's so thin and it can tear easily.
11:13 Yeah, I'm gonna show you in a little bit when I roll them,
11:16 but I get them at Oriental Store. Okay.
11:18 There're some that you can get at the grocery store,
11:20 but they're thicker. Right.
11:22 And we want the really thin one. Okay.
11:24 Because the option is to either deep fry them,
11:27 pan fry them, or put them in the oven. Okay.
11:29 And if you have the really thick ones,
11:31 they don't crisp up in the oven.
11:32 So you have to deep fry them.
11:35 Well, pan fry them.
11:37 You mean, the one-- yeah, the thicker ones.
11:39 They're just doughy otherwise. Okay.
11:41 And so this one gives you those options again,
11:43 where you're adding your health luck. Yes.
11:45 That's how you're gonna prepare your foods. Very good.
11:48 So we start with a pan.
11:51 I like stainless steel, just a little of oil in it.
11:54 I use olive oil. Yes.
11:56 You can use safflower oil, too.
11:58 And onions, love onions, absolutely need onions.
12:03 I got to have onions every time I'm in the kitchen,
12:07 every recipe just about, unless it's a dessert.
12:12 That's right, that's right. Okay.
12:14 And so we spread it out little bit and then it can brown.
12:17 Starting to hear it now, I'm turning it down.
12:19 So you saute it until its transparent, or--
12:21 Until it's transparent, but you can--
12:23 if you're in a hurry, just add the peppers. Very good.
12:26 Now a shortcut that I have, I buy them frozen. Okay.
12:30 I don't have to clean them, I have to cut them.
12:33 And if you don't, just buy the fresh and cut them up.
12:36 Very good. But they go right in.
12:39 Nice, I love the color contrast. It's so beautiful.
12:43 Got it so good, I tell you.
12:44 Oh, yeah. Our food is color coded. Yes.
12:47 Different colors, different nutrients.
12:49 And without getting really technical
12:52 if your food all has the same color--Yes.
12:54 You're missing variety. That's right.
12:57 So you got to have contrast, the bright, the dark,
12:59 the greens of course. Yep, you do. Very good.
13:03 That onion just makes everything smell good.
13:07 Smell a vision. Oh, yeah.
13:11 I'm gonna show you what it looks like
13:13 after it's cooked down a little bit.
13:15 Okay. Okay. All right.
13:19 This is--oh, I forgot the cabbage, hang on.
13:22 Don't look at that yet. Giving away my secrets.
13:25 We can't skip it, we cannot skip it.
13:27 Cabbage is in-- is one of those foods
13:30 that you want to eat a lot of. Okay.
13:32 It's very good in anticancer fighting properties. Oh, really.
13:37 And another thing, too, cabbage is it fills you up,
13:40 but it doesn't cause you to have a spare tire.
13:44 Okay? So it's filling. Wow.
13:47 But it doesn't cause you to gain any extra weight. Very good.
13:50 So we're always looking for that.
13:53 Because there's a lot of water in the peppers
13:56 and in the cabbage and also in the onions,
13:58 so it will have to cook down a little bit.
14:00 And now you can look in my pot.
14:01 Okay, peek a boo. Here we are. Here we are.
14:04 Oh, yes. I see that.
14:05 See how it's, kind of cooked down.
14:08 Yes, and this is the raw version. Right.
14:11 It's not cooked all the way yet.
14:13 And it will cook. So we want to get to this condensed area or--
14:17 'Cause you want it soft. Very good.
14:21 So if you can grab the carrots for me.
14:24 Yes, ma'am. Oh, is that gonna come in here?
14:25 Where is this gonna go? You can, you can.
14:27 It goes in here. Oh, okay.
14:28 Yeah, we're done with that one, you can cover it.
14:29 So the carrots go in after that is all cooked up? Right.
14:34 Okay, very good. 'Cause I do like to keep it
14:36 a little bit of the crunch on the carrots. Yes, I like that.
14:39 If you don't--cabbage when you cook it, it can get sweet
14:43 and then carrots are sweet again, too.
14:45 That's right, that's right.
14:46 And we're not done completely with cooking,
14:48 the filling 'cause we're gonna roll them in the Egg Rolls.
14:51 Okay. And then-- The wrappers.
14:54 In the wrappers, they're gonna be heated again.
14:56 So by that time
14:57 it's the perfect texture for the carrots.
14:59 Nice. So mix it in.
15:01 Now let's put some flavor in it. Yes.
15:03 I have some fresh grated ginger.
15:05 I love it. Yeah.
15:08 Does that make it spicy or--
15:10 You know, sometimes ginger has a little bite.
15:12 A little kick too.
15:13 But what it does, it gives a--
15:15 it has like a lemon lemoon they say.
15:17 Yeah, lemongrass type of flavor--Flavor.
15:21 Another thing too is it helps with digestion and nausea.
15:25 Yeah, so it does good there.
15:27 It also has some antioxidant properties.
15:30 Very good. And it just tastes very good.
15:33 And we hardly use ginger in our meals, huh?
15:36 Yeah. Is it so good for us? Right.
15:37 Although the regular grocery stores have ginger. Very good.
15:42 You can just buy the root, you peel it,
15:44 you take a little grater and you grate it right in.
15:46 Can we freeze it after we do all that work?
15:48 You can. And then that way take it out--
15:50 Take it out, yep.
15:51 And if you use a blender for any of your dishes,
15:53 you know, you don't have to grate it.
15:55 You just put it in the blender with your dish.
15:56 Great, works for me.
15:58 We're on a tight schedule, so anything that we can have
16:01 ready in the freezer, that'll be great.
16:05 Okay, so you're adding the salt.
16:07 Little salt. Salt to taste. Okay.
16:09 Different people, different strokes. Yes.
16:11 My husband always salts my food
16:13 and I always say to him, too much salt in your food.
16:16 Salt is very easy to adjust.
16:18 Yes. And then my garlic.
16:20 And this is your garlic. Yep. Very good.
16:23 Are they cooked or... And this is fresh garlic.
16:24 Oh, fresh garlic. It's minced.
16:26 And that's another trick I found it frozen,
16:28 it's just minced and frozen. Okay.
16:30 And you just push it out of the package. Yes.
16:33 And but you can do fresh with it, this is as good as fresh.
16:37 Yes. You just don't have to peel it. Yeah.
16:39 And it's not time consuming.
16:42 Yeah, it's just an extra step.
16:43 Exactly like you say. Yeah.
16:45 But fresh is best. Fresh is best.
16:47 And this is as close to fresh. And that's frozen, right.
16:49 This is as close to fresh. Okay.
16:51 So if you get a good deal on garlic. Oh, yes.
16:54 Press it out, you know, put it in a little zip lock.
16:57 And put it in the freezer. Put it in the freezer.
17:00 Great. All right.
17:03 Very good. So you mix it.
17:05 You want to incorporate it all
17:06 'cause you want all the flavors to be not just on the peppers,
17:09 but also on the carrots and the cabbage. Yes.
17:11 Like marinating. Yep.
17:13 And this is really ready for rolling.
17:16 Okay. I'm gonna turn it off.
17:19 Well, this is like paper thin wrappers you have here.
17:24 It seems like they would break easily,
17:25 but I guess you'll have it down pad,
17:27 how to feel it apart.
17:30 I would like to show you, I already did two. Okay.
17:33 They come frozen. Okay.
17:35 And I just defrost it.
17:37 And then you can't be in a hurry for this one. Okay.
17:41 You just peel it off. You work it.
17:43 So my husband will be doing this part, nice and easy.
17:47 Yeah. Very good.
17:49 It's actually not as hard as it looks.
17:51 And if it's a little raggedy, we tuck that away.
17:53 Okay, you're gonna teach us all these little tricks then.
17:56 Absolutely. Very good.
17:58 I like Spring Egg roll and that's something I enjoy
18:02 when I go to Chinese restaurants, you know.
18:06 We've come to the point now we don't like them
18:08 in the restaurants anyway because it's deep fried. Yes.
18:10 And we think they should put more filling in.
18:13 We want more cabbage. That's right.
18:16 And that's another thing
18:17 if you want you can change the filling a little bit.
18:19 Sometimes I put scrambled tofu in it.
18:22 Instead of the scrambled eggs, we do the scrambled tofu
18:25 or I put some noodles in.
18:26 We put bean sprouts in ours, too at home. Bean sprouts.
18:29 Yeah, give a little crunch to it. Yeah. Very good.
18:32 Okay, so teach us how to roll it up. All right.
18:35 I want to bring this over. So I can.
18:38 Okay. And let me get a spoon.
18:41 Now you wanna lay it catty corner. Okay.
18:46 Take some of the filling
18:49 and put it right in the middle. Okay.
18:52 Just about a spoonful. You saw I took a spoonful.
18:55 Depending on the size, there's one size bigger I'd roll,
18:57 but we wanna keep it small. Okay.
18:59 You push, back, roll,
19:04 tuck, roll, roll.
19:08 Okay, let me try it.
19:10 Let me see if I learned.
19:12 You want me do one more? Do one more. Okay.
19:14 And then I'll do the next one.
19:16 Just to see if I'm listening correctly.
19:19 Put it in the middle. Okay.
19:22 Spoonful. Okay.
19:24 Corner to corner and then you push it back,
19:27 roll, tuck,roll, roll. Okay.
19:31 Now you wanna make sure you don't get too much moisture
19:35 'cause the moisture makes-- Will tear up the wrapper.
19:37 Yeah, it will tear the wrapper, so I put this--
19:39 All right, guys, here we go.
19:40 Better reach in front of you there. Yeah, sure.
19:43 Okay, so one spoonful, is that too much?
19:46 Yeah, I'm gonna-- It's too much.
19:48 No, that's good. Oh, okay.
19:50 Just see how I put it. Oops.
19:52 I'm used to wrapping burritos because--
19:55 Maybe you need to teach me how to wrap burritos
19:57 and I will teach you how to wrap Egg rolls, how's that?
19:59 I'm glad you're here to teach me.
20:01 All right so you put it corner to corner.
20:03 And then push it back. And then push--
20:04 Push it back, there you go.
20:06 All the way, is that good?
20:07 No, there and then you give it one roll.
20:09 One roll. And tuck.
20:10 Oh, and tuck the corner, so nothing spills out.
20:12 And tuck. Okay.
20:14 And then roll.
20:16 Roll and roll again. Roll.
20:17 Wow, look at that. Very good.
20:19 Thank you, professor.
20:22 Very good. One more? All right. Or you're good?
20:24 Okay, sure no, practice makes perfect.
20:27 So I don't know how many times I have to practice
20:29 to get to where you are, but let's see.
20:32 Trust me I've rolled many of them.
20:34 I know that's why I'm saying.
20:36 Okay, is that good enough?
20:38 Yeah, you can put a little more.
20:39 Okay, I want more color in mine.
20:42 A few years ago I was showing this. Yes.
20:45 And I had teenagers who is going for these Egg Rolls
20:49 and I said to my husband that's the key
20:51 to get them good vegetables.
20:52 Oh, there you go.
20:54 They have no clue. They just eat vegetables.
20:56 Oh, wow. And so it was a neat thing to see.
21:00 Well, I'm rolling away.
21:01 You're doing very good.
21:02 Well, thank you, teacher.
21:04 Excellent. Yeah.
21:05 Now what I do sometimes,
21:07 you know, when you go for a party
21:08 or you don't always have time ahead of time. Right.
21:10 So sometimes what I do is I freeze them. Okay.
21:13 So I put them on, I roll them.
21:15 I put them on a cooking sheet,
21:16 put them in my freezer until they're frozen
21:18 and then I put them in a Ziploc baggie. Very good.
21:21 So they're ready to go and you can--
21:23 what you do is you get your frying pan out, let me get it.
21:26 Okay, now do you freeze it before frying them?
21:28 Yes, yes. Okay, okay.
21:31 This is frozen, you can feel it. Oh, yeah.
21:35 And so you don't defrost them,
21:36 you put them right in the pan, put little bit of oil.
21:39 So you put your frozen egg rolls in the pan. Yes.
21:44 I don't have time to wait.
21:46 Good, I don't either.
21:48 I'm using some safflower oil.
21:50 It stands up to a lot of heat and again if you are beyond
21:53 doing pan frying you can put it in the oven. Very good.
21:57 They don't brown, but they will get crispy. Okay.
22:00 Okay, just put a little bit-- So it is saff--sunflower?
22:03 Safflower. Well, sunflower or safflower.
22:06 Okay. Yeah. Well. Very good.
22:09 So you just put a little bit of oil just to get the golden,
22:12 to get it to golden, right? To get it to golden.
22:14 Yeah. Okay. And you can always add more--
22:16 Very good. Everything else is cooked.
22:18 Yeah. You wanna add those to them. Oh, sure.
22:21 See how I just swirl it around to make sure
22:23 it gets a little bit of the oil. Yes, I see.
22:26 And you want to put it, you know, how we rolled it?
22:29 Yes. Tucked down. Oh, okay.
22:31 Traditionally, you would put a little egg there,
22:33 but if you just tuck it down, you don't need it.
22:37 Very good. Good tips, very good tips. There you go.
22:42 That way we don't need the eggs in the egg roll. Right.
22:45 Now this made me guilt free
22:46 because what are we really eating.
22:48 Let's look at what we're really eating.
22:49 It's mainly vegetables in there.
22:51 Vegetables, yeah.
22:52 We get a little bit of oil with it.
22:53 Now there is vitamin A in the carrots,
22:56 so that the oil actually helps transport that vitamin A
23:00 all over in the body, so we need a little bit of oil.
23:03 We don't want to do a lot of the refined.
23:05 We want to get our oils from nuts and seeds.
23:09 So use it in moderation. Okay, very good.
23:11 Well, this is our dietician speaking, very good.
23:14 Should we go to the next recipe then?
23:16 Sure, sure, yeah. Okay.
23:18 Well, before we go to the next recipe,
23:20 I want you to take a look at these egg rolls.
23:23 Look at them. They look so delicious and appetizing.
23:26 Happetizer. Happetizers.
23:28 There's are Happetizer for you and I.
23:30 Anyway please try these recipes at home
23:33 and let us know how you like them.
23:35 I mean we enjoy them here in the studio,
23:37 but we definitely would love to hear from you, too.
23:40 Anyhow let's go to the next recipe.
23:42 This one is Tomato Basil Bruschetta
23:45 and for this we're gonna need.
24:04 Tomato Basil Bruschetta, it's such a nice name,
24:08 very tasty recipe and very simple to make, okay.
24:12 Very easy. Well, that's true.
24:14 I was thinking about shall I, shall I not, but it's so easy.
24:17 If you're intimidated at anytime, try this one.
24:20 Good. Yeah. Very good.
24:22 Okay, I see that you use a fresh basil
24:24 versus the dry basil, what is the difference?
24:29 There is quite a bit of taste difference.
24:30 And it's hard to describe that.
24:32 But you have to taste it.
24:34 For this recipe, you cannot interchange it. Okay.
24:37 Sometimes when you do a soup recipe,
24:38 when you cook it, you could. Right.
24:40 But for this recipe you really need fresh basil. Okay. Yeah.
24:43 And my other question that popped in right away
24:46 is Roma tomatoes versus,
24:49 you know, the big stick tomatoes that--
24:53 Beefsteak tomatoes, yeah, well, this one has more flesh.
24:57 Okay. And it's less juicy. Okay.
25:00 It still has some juice, but it's a little less juicy.
25:03 And use this, too if you're making spaghetti sauce. Okay.
25:06 Now my husband is Italian and so I learned how to can. Okay.
25:10 And one of the--Make your own sauce. That's right.
25:12 One of the key is having a Roma tomato
25:15 because it cooks down little faster than the other ones.
25:18 Okay, very good.
25:19 Now Roma tomatoes are not always, they look like one.
25:23 They look like a tomato.
25:24 Have you ever had that and you bite into it
25:25 and say is this a tomato? Okay.
25:28 Hardly, any flavor.
25:29 So for winter, use the grape tomatoes. Okay.
25:32 Now they're gonna be a little juicer. Okay.
25:35 But you can just use the slotted spoon.
25:39 I will show you in a minute. Okay.
25:41 But these still have flavor, stuff the tomatoes,
25:44 stuff the lycopene, still the fiber
25:47 and so in the winter I go with a grape tomato.
25:49 Thanks for that tip. I really never thought about it.
25:53 I always go for the Roma tomato
25:55 because I don't like a juicy, juicy tomato.
25:58 So I didn't know the difference.
26:00 In the winter time when its off season
26:03 just go for the grape tomato?
26:04 Go for the grape tomatoes.
26:05 Then you can just use the slotted spoon.
26:07 Get rid of, some of that juice. Okay.
26:09 But depending what you're making,
26:10 you might need that juice. Exactly.
26:11 Maybe in a soup or yeah. Yeah.
26:13 So this is a lot of iron, I'm assuming, is it?
26:16 What does the tomato have?
26:18 What does the tomato have? It has vitamin C. Okay.
26:21 Almost all fruits have vitamin C.
26:22 So if you're allergic to vitamin C,
26:24 I don't know, if you can be a vegetarian almost.
26:27 So vitamin C is in there as I said fiber.
26:30 God is so good. He put those sponges in all those vegetables,
26:34 all the fruit. To do the work.
26:35 To do the work. To absorb,
26:38 you know, any of your waste products
26:39 and it leaves with the stool. Very good.
26:42 And since we're talking about that, they measured stool,
26:46 the weight of stool worldwide--Yes.
26:50 And they found that the more the stool weighs,
26:55 the less health problems people have.
26:57 Oh, wow. And I will give you to guess.
27:01 I'm gonna put you on the spot here.
27:02 Oh, boy. Okay, tell me.
27:04 Who had the lowest weight of stool?
27:09 The carnivorous. Yeah, but look at a nation or a city.
27:13 Oh, oh, I don't know, Chicago. Close.
27:19 In fact, it was New York City.
27:21 Oh, I almost said New York, too.
27:24 New Yorkers don't eat enough fiber
27:25 because fiber bulks up the stool.
27:27 Gives it, you know, gives it weight. Right.
27:30 And as the fiber as I said it's a sponge
27:32 and it takes all those waste products with them and leaves.
27:36 Well, interesting. And the people that had
27:38 the highest weight of stool were people
27:41 that ate very traditional just the roots,
27:47 the vegetables, the fruits that grow right on the tree.
27:50 Very good. It's amazing
27:52 what you can tell by a sample of that stuff--
27:55 Of the stool. Yeah. Yeah.
27:56 I mean, it is our waste product and it tells a lot about us.
27:58 Okay, very good.
28:00 Well, you have some sliced tomatoes already here.
28:03 Walk us through. Yeah,
28:05 I have a little trick that I use,
28:07 I use a chopper for this particular recipe
28:10 'cause it's nice if it's uniform.
28:13 And I take the Roma tomato and I slice it.
28:15 If you will put the whole tomato on here it splashes,
28:18 so we don't want to do that. Okay.
28:20 Okay, it's gonna bang on. Okay. All right.
28:23 And so I'll do another one. Nice and easy.
28:25 Yeah, it's very easy. Yes.
28:28 And basically what you're gonna end up with.
28:31 Is this. Is that.
28:33 The before and after. The before and after.
28:35 Okay, very good. Yeah, and let me get my spoon.
28:38 Okay. So you see it's very uniformly chopped
28:43 and easy, very easy.
28:44 My daughter helps me with that sometimes. Very good.
28:47 Now you want to add some fresh basil to that. Okay.
28:50 And I cut it finely. Okay.
28:54 Now you see the little dark because there's some oxidation,
28:57 but it still's gonna taste very good.
28:59 Mix it through. It smells so good.
29:01 Fresh, doesn't it? Oh, yes. Yeah.
29:03 Very appetizing, happetizer. Little bit of salt.
29:07 Now salt is gonna make it weep. Okay.
29:10 Meaning the water is gonna come out of it. Yes.
29:13 So you can do that to taste.
29:18 And you can also do it right before you serve
29:20 'cause then the weeping will be a little less.
29:22 You have a little less fluid come out. Okay.
29:25 You know, it's interesting how this simple recipe,
29:28 we go to a restaurant and,
29:30 you don't have to pay $ 6 to 7 for it.
29:32 And you can just stay home and make it yourself.
29:36 And these recipes are also designed to help you at home.
29:39 With financial crisis, that is--we're all facing,
29:43 it's really good to bring those restaurant recipes
29:46 but healthy choices home to our family table.
29:49 Okay, so we have to serve the basil tomato and.
29:53 Just a little bit, it doesn't take a lot. Okay.
29:56 Sometimes when you go to the restaurant
29:57 you probably will get double, maybe triple.
29:59 Okay. Just a little olive oil if you see.
30:02 You can see the color. It's an extra virgin olive oil.
30:06 We want the first cold press. Very good.
30:08 There're different ways of getting
30:10 an oil out of the olive
30:11 or getting the oil out of the sunflower
30:13 and we want the one that's pressed.
30:15 Right. They sometimes use a chemical too
30:17 and the chemical you can extract it with a chemical.
30:20 Right. But then they have to use
30:22 a solvent to wash away that chemical.
30:24 So you want it to stay pressed, first cold press,
30:27 expeller pressed is another term that is used. Okay.
30:31 Another healthy tip, ladies and gentlemen.
30:34 Very good and all you have to do is chill it.
30:37 Do you put it in a refrigerator and then serve or-- Yep.
30:40 How do you serve the garlic in it, do you grate it or...
30:43 There're two different ways we can do this.
30:45 I say a very little bit of garlic. Okay.
30:48 'Cause garlic is so powerful. Yes.
30:50 And when you first go to taste it,
30:51 you might say, it does need a little bit more garlic
30:54 and then you put in more garlic.
30:56 And, you know, in the next half an hour later
30:58 you say, this is too much garlic.
31:00 Too much. Too strong.
31:01 Yeah, so go very easy on it. Okay.
31:05 And I actually I'm not gonna use all of it.
31:07 I'm gonna press lightly. Okay.
31:10 So you don't want to use a whole lot of it.
31:13 We have our co-worker here, he's been around 2 or 3 years
31:16 and he just loves garlic.
31:18 He'd be saying just put 3 cups of garlic.
31:20 Put it all in and see how little.
31:23 Oh, yeah. And there was just a little juice.
31:24 This will be enough to flavor this. Oh, wow.
31:28 That's a tiny, tiny, tiny little bit. Very good.
31:32 Now another thing you can do
31:34 if you're afraid of putting it like this.
31:36 If you take a piece of bread that you toast,
31:40 you can just rub it on
31:42 and just enough garlic stays on that toast.
31:45 And that's our garlic toast. Very good.
31:47 You know how normally garlic toast is with
31:49 butter, margarine, and garlic.
31:52 You just take some toast of bread, you just go over it.
31:55 Like the oil from the garlic. Yeah.
31:59 Well, what it does it just takes a little bit of the garlic
32:02 'cause the bread is not soft.
32:04 Right. 'Cause it's a little crusty. It scratches it.
32:05 It scratches right, just a little bit of the garlic off.
32:08 Good tip. Wow.
32:09 You're full of tips. You should have a book on tips.
32:11 On tips. Kitchen tips. Yeah.
32:14 Well, it's good to understand your food
32:17 and where it comes from but another thing to it,
32:19 with happetizers-- Yes.
32:21 Is when you're in company, you tend to eat more.
32:24 Mm-hmm. That's true.
32:25 So what you wanna do is you wanna kinda
32:28 look at the landscape, kinda pick
32:30 what you're gonna eat and be mindful.
32:34 So when we're talking and eating,
32:35 we're not registering and so they found
32:38 the more people you eat with, the more you eat.
32:41 Wow. Incredible.
32:43 So that is when you're mindless of it.
32:45 Now you know. That's right.
32:47 So how you can be mindful of it.
32:48 Oh, we'll try. We promise we're gonna try.
32:51 Right, guys? Very good.
32:55 Clara, you do some talks in different congregations.
32:59 What are your talks about? Is there really a need of,
33:02 what do you see in the community
33:05 what is the number one need as far as nutrition and diet is?
33:10 We know a lot about nutrition.
33:12 I have a lot of people say to me,
33:13 you know, I know but I don't do.
33:17 And so I try to focus on let's just see what you know.
33:20 And maybe we need to just, you know, inch you out
33:22 and just correct some of that thinking.
33:25 Get some good recipes going
33:27 and then let's work on their thinking. Yes.
33:30 Because do you think about brushing your teeth? No.
33:33 Do you stand in the mirror, shall I,
33:35 shall I not, shall I, shall I not?
33:36 I like--so early in the morning got to brush those teeth.
33:40 We want eating healthy to be effortless. Okay.
33:44 Like to--brushing your teeth, to me it's not an effort.
33:47 It's something I do. I go to bed, I brush my teeth.
33:50 And so what we can do is retrain
33:53 our brain in thinking.
33:54 How do we think about food?
33:56 So some people when they come home, they come in the door
33:59 and they go for potluck in the fridge.
34:02 And that's mindless.
34:04 But it's lack of planning too, I'm assuming.
34:07 Sometimes it's lack of planning.
34:09 Sometimes maybe we need to come through
34:10 another door in the house. Oh, that's true.
34:12 Or maybe we should be drinking on the way to home
34:17 because hunger and thirst are like twins. Yes.
34:20 And so we do some of the rerouting,
34:21 what are the triggers?
34:23 What causes you to do the things you do?
34:26 Like exercising-- Right.
34:27 Because exercise does come into nutrition.
34:30 It's what we call a cornerstone habit.
34:32 And a cornerstone habit is, is that it has a ripple effect.
34:35 Right. If we do exercise,
34:37 if you're sweating and really getting your heart rate up.
34:40 Yes. Do you want to eat junk later?
34:42 No way. No. After all that effort.
34:44 I'm in the gym for an hour and a half every morning.
34:46 I do not want that junk food. Right.
34:48 Put the empty calories back in my body. Yeah.
34:50 Absolutely and that's absolutely what we call a corner habit,
34:53 a cornerstone habit, so that ripples out.
34:56 Okay. Very good.
34:57 So we--you know, we look at
34:59 the aspect of what causes you to do what you do. Right.
35:02 And sometimes we need to journal
35:05 bring it from mindless into mindful. Exactly.
35:09 And out of that changes happen.
35:12 And sometimes we have to put in--Lot of prayer.
35:14 Some exercise and trust-- Trust in the Lord.
35:17 Yeah, becausewhat does God what us to be?
35:19 He wants us to be prosperous and be what?
35:21 Have life. Good health.
35:22 And more abundant. Yes, very good.
35:26 Well, I believe you have another recipe coming up.
35:30 We do. One of my favorites.
35:31 Oh, it's going to be one of my favorites
35:33 because I love Artichoke Dip.
35:35 So, guys, Baked Artichoke Dip, this is the recipe.
35:39 These are the ingredients you need. You will need.
36:14 Well, friends, I hope you're ready for this simple recipe.
36:18 This is called the Artichoke Dip.
36:21 Baked Artichoke Dip.
36:22 Yes, you know,
36:24 I really appreciate you sharing this recipe with us
36:26 because I would love to practice a good healthy recipe.
36:32 Because the options that I've used are not,
36:34 I have to confess,
36:36 are not the healthiest, so anyhow.
36:38 Well, hopefully, this will help you with that one.
36:41 Yes. It is very simple.
36:43 Don't be intimidated by the recipe
36:45 and the list of ingredients.
36:47 It comes together quite quickly,
36:48 especially if you have your pantries all set.
36:50 Okay. And so let's get started. Okay.
36:53 A little bit of olive oil
36:55 'cause we're gonna be browning those onions.
36:57 Okay. And there those onions again.
37:01 Don't leave home without it. No, no.
37:03 Don't leave the grocery store without it. That's right.
37:06 I just use the white onion, a yellow, yeah white or yellow,
37:10 I wouldn't use the purple one for this one. Okay.
37:13 It would help if I turn it on. Okay.
37:16 So we're gonna saute the onions for about
37:18 how long does it take to?
37:20 It takes about 15 minutes. Okay.
37:23 And I'm gonna show you what we're gonna be looking for.
37:25 Okay. Now, let me just--
37:29 you wanna evenly distribute it
37:30 because that way they can brown nicely.
37:32 And I like to use stainless steel.
37:34 It does very well for browning. Yes.
37:37 Now if you look in the next pan. Yes.
37:39 Voila, they're done. Hello...the magic of television.
37:42 Yeah. And, honestly, you know,
37:45 you get your ingredients ready
37:46 while this is doing the browning.
37:48 Okay. For this recipe,
37:50 it's important that they are caramelized. Okay.
37:52 'Cause it gives a nice sweetness and it works very well.
37:56 Okay. So what's the next step then?
37:59 The next step is that we're gonna add some.
38:01 Color. Sweet. Some color and...
38:05 Sweet red peppers. Yeah.
38:07 Very good. Just mix it in.
38:09 Okay. You have your...
38:12 My garlic. Yes.
38:14 Onions and garlic. Onions and garlic.
38:17 And garlic helps your blood to be thin.
38:19 And don't forget you can freeze your crushed garlic.
38:22 Yes, you can. Ooh, I love that.
38:24 I'm gonna practice that definitely.
38:26 Yeah? It's definitely easy.
38:27 And then here're the Artichokes. Yes.
38:30 Now you can get them marinated in oil and seasoning.
38:32 That's not the one we're looking for. Oh, okay.
38:34 We're just looking for the plain one in a can. Okay.
38:38 And they are called Artichoke Hearts.
38:40 Okay. And, you know, it's really a flower.
38:42 I left one hole so you can see.
38:44 Yes. It's a flower. Yes. That is right.
38:47 But if it's fresh, it's this green bumpy looking veggie.
38:52 Mm-hmm. And those are dead leaves,
38:53 and we have to peel it, open it up.
38:55 Very good. These are the hearts.
38:57 They are soft with some fiber in it.
39:00 And if you really chew on it,
39:02 there's a little bit of sweetness also to it.
39:04 Yes. I love heart of Artichokes.
39:07 I can just sit and munch on that.
39:09 So you wanna chop them? Okay.
39:11 If you like a lot of texture in it,
39:13 you chop them roughly.
39:15 If you like them finer, you chop them finer. Okay.
39:18 So don't throw them in the food processor.
39:19 No, no, no. Just chop them up.
39:21 Chop them up. Okay.
39:22 I'm glad I asked you. Yes.
39:23 Because you said no, no, no. No, no, no.
39:25 That means we're gonna have a paste or something. Right?
39:26 Yeah. No.
39:28 We want a little bit of texture. Texture is good.
39:29 Okay. Texture is good.
39:31 I like it. All right.
39:32 So we're gonna add this to it and just mix it in.
39:37 You can hand me the--oh, we put the garlic in already,
39:40 so we're good there. And they already cooked.
39:43 Okay. So they don't really have to cook a lot.
39:47 And this is where your personal preference comes in,
39:50 if you want a little bite, or you cook it a little longer
39:52 'cause the peppers still have a little bit of crunch to it.
39:55 Okay. If you don't like the bite, you it cook longer.
40:00 If you do like a little bit of crunchiness--Texture.
40:02 Texture. We'll go ahead to the next step.
40:05 Is this recipe one that I can throw in spinach too or not?
40:10 Spinach you could. You could. Okay.
40:12 I would chop it like a fresh-- no, I would do a frozen spinach.
40:16 Oh. Not a whole lot probably about a half a cup. Yes.
40:19 If you wanna sneak in some spinach for your kids.
40:22 They'r in trouble now.
40:24 Hope they're not watching. That's okay.
40:28 You probably could sneak
40:29 some spinach in there if you want that. Okay.
40:31 We wouldn't do more than a half a cup.
40:32 Squeeze some of the liquid out. Yes.
40:34 'Cause there's a lot of liquid in there, in the spinach.
40:37 In the frozen spinach. Yeah. Okay.
40:38 I should try that next time I make it.
40:40 So this is what makes the creaminess.
40:42 It's the cashews and it's the raw cashews.
40:45 Okay. So there's no butter cream milk or buttered milk
40:49 or what have you? No.
40:50 So really, what we're looking at here is a nut.
40:54 So--it's in its completeness. This is how God grew it.
40:57 Okay. It's raw. And it's raw.
40:59 Although they have to steam the cashews a little bit,
41:02 so we can get to the nut part. Okay.
41:05 And you don't want the roasted one.
41:07 It will give a whole different flavor. Okay.
41:08 Okay. Then I wash them. And these are washed.
41:12 You wash them because you don't know where they've been.
41:16 If you have a blender that's not powerful--Yes.
41:19 You soak them. Oh, okay.
41:22 Yeah, so we don't want our friends at home
41:24 to burn their motors, right? No.
41:26 I've burnt enough motors for everybody.
41:29 Experience speaks. Oh, yes.
41:31 You want all the water. You want all the water.
41:33 Okay. There you go.
41:34 And don't put it on yet. Okay.
41:36 We're gonna add these. Okay.
41:37 So all--it's a dump it recipe then.
41:39 Dump it. Okay, fine.
41:40 Throw the water, the cashews, lemon juice fresh,
41:44 the Bragg's liquid aminos and nutritional yeast.
41:47 Nutritional yeast. Very good.
41:50 And we just whiz it up until when?
41:52 Until, it's all fine. Okay.
41:54 No more--no trace of cashews left.
41:57 Okay. Let's make some noise.
42:18 Okay.
42:24 Okay. No trace of cashews left.
42:26 If you bring it over here I'll show you a trick.
42:29 Okay. Show me more tricks and tips.
42:32 Okay. I put my finger in.
42:34 Okay. There's no texture.
42:37 Oh, okay. It's smooth.
42:38 Very good. That's the test.
42:41 Okay. Now cashews-- Works for me.
42:45 Cashews is a interesting thing to work with.
42:47 As soon as we put it in the pan, I'll show you what happens.
42:49 Okay. It's gonna thicken on you.
42:54 Oh, yes. It's like cornstarch,
42:57 whatever root or whatever-- No, there's nothing in there.
42:59 It's just the cashews. Cashews do that.
43:03 Lets take a--So that's a good base for creamy dishes.
43:05 For a sauce. Okay.
43:07 Now it's a nut so we have to have some--
43:12 you know, we have to talk about the nuts
43:13 because it's a high fat item. Okay.
43:16 So do we want to use this every single day?
43:19 No. Not at all.
43:20 But then we don't want to have happetizers everyday, anyway.
43:23 Right. But cashews, you have to with any other nut,
43:27 you just have to use it in moderation.
43:29 Turn it up just a little bit to show you how it thickens.
43:32 Okay. These onions over here are--
43:35 Yeah, we can store down.
43:36 We can turn them off 'cause I showed you. Okay.
43:38 Very good. Well, just go ahead and turn them off.
43:41 And--See, its bubbling. Oh, I see them bubbling.
43:44 And you can see how it's thickening.
43:45 Oh, yes. I see it.
43:47 Yeah, it will thicken quite quickly.
43:50 Oh, that is so delicious. Smells so good.
43:55 There you go. Very good--
43:57 So you want to bring it to a bubble.
43:58 Now traditionally in an Artichoke Dip,
44:01 you would have saturated fat
44:02 because it is heavy cream that you're using. Right.
44:05 And they also put Parmesan cheese in it.
44:08 Now depending on your health flock, where you're at--Right.
44:11 I sometimes put like a soy, cheese in it
44:15 just a little bit on the top, just to help with the flavor.
44:18 Yeah. But it tastes very good this way, too.
44:22 Okay. Very good.
44:24 Now a day, the Lord is so good,
44:26 He's provided so many options out there.
44:29 That before back I don't know how many years back
44:32 it was impossible to find these things the cheese replacers,
44:38 or healthier choices of even milks.
44:42 And we had to make it at home
44:44 and it was hard to find a good one but,
44:46 you know, it is very good to see.
44:48 More and more people are being aware of health
44:50 and choicing-- healthy choices.
44:52 So more and more is available out there for us.
44:55 So this is nice and thick. I'm gonna turn it off.
44:57 You know one thing about the--
44:59 see how it is thickening up. Oh, yes. I see that.
45:01 And we're gonna put it in the oven.
45:03 So I don't wanna--you can make it thicker if you wanted to.
45:05 So this will be a nice dip. It will stay on your bread.
45:08 Very good. So do we serve it on the bread
45:12 or potato chips or pita bread.
45:15 Well, you have to get a oven safe dish. Okay.
45:18 And you want it to be shallow
45:20 'cause you're gonna dish it up in there.
45:24 Now we're gonna decorate it pretty.
45:26 Nice. Yes.
45:29 Now we eat with our eyes.
45:30 If it looks good, we're gonna go after it, right?
45:33 Well, your digestion starts with you seeing and smelling.
45:38 Wow. I used to in college--
45:41 I will be the the first time someone hears that,
45:44 that your digestion starts as soon as you see the food.
45:48 And you smell it. And you smell it.
45:50 When I was in college, I lived above the bakery
45:53 and I would just have had breakfast
45:55 and I would smell the beautiful bread baking
45:59 and I would say, "I'm hungry."
46:00 Was I really hungry? No, you weren't.
46:03 But my stomach was going,
46:05 "Smell it's my food. It's time to eat."
46:07 Yes, nice, warm, hot bread. Yes.
46:10 That happens when we're traveling
46:12 and we drive fast any restaurant it's like, "I'm hungry, mom."
46:16 "No, you're not really hungry. I'm not hungry."
46:19 I'm just decorating it with just a little paprika.
46:21 Okay. It's not for flavor, just for color.
46:24 Does the paprika have flavor?
46:25 Yeah, well, the amount that I put on it, really doesn't.
46:28 Okay. And then we'd put it in the broiler.
46:30 Okay. And we serve it with bread, crusty bread,
46:34 crackers, I've had leftovers
46:36 and we just put it on our bread for sandwich. Perfect.
46:39 Very nice. I haven't tried mixing it with pasta,
46:42 but, you know, that could be may be another option.
46:43 Hey, if you like the dish, just go for it.
46:45 The sky is the limit. Right? Right.
46:48 Very good. Well, you have it served here your final product
46:51 with some whole wheat multi grain bread, right here.
46:55 And it's been already boiled in a beautiful presentation
46:59 and very delicious, very good.
47:02 Well, I think we have one last recipe.
47:03 We do. Wow.
47:05 Caribbean Bean Salad. Delicious.
47:09 Okay. We're gonna need..
47:36 This definitely gives it that zesty taste, right?
47:39 Absolutely. It just adds that extra. Colorful.
47:41 Yes. Very beautiful.
47:43 Okay, let's do it. All right.
47:45 As you said, it's a dump recipe.
47:47 Dump it recipe. Yes.
47:48 But it doesn't mean it is less flavorful.
47:50 I mean not black olives, black beans.
47:52 Black beans. Now, I wanna give you a tip on the black beans.
47:55 Okay. You wanna rinse them. Okay. Very well.
47:58 Because otherwise your fish-- your dish is gonna look muddy.
48:02 Okay. Because, you know, they still have the blackness.
48:04 Yes. That comes from the beans, you wanna rinse them well.
48:07 Rinse them well. Otherwise... Time and time again.
48:10 Yeah, until the water is very clear
48:12 otherwise your corn is gonna look muddy.
48:14 Yeah. Your flavors are not gonna be affected,
48:17 but your vision-- The presentation.
48:19 Presentation. Okay. Yeah.
48:21 And we put corn and I've cooked this corn.
48:23 It's an organic corn because it's not genetically altered.
48:26 And it has to be sweeter. Okay, very good.
48:30 And it's a yellow corn because of the color, it just pops.
48:34 All right. Very festive looking.
48:35 And then we have... The tomatoes.
48:37 Tomatoes. And these are the grape tomatoes.
48:39 See how--Oh, yes. Yeah. Very nice.
48:43 They look like they have a good texture to it.
48:45 It is not-- They do.
48:46 Pasty looking at all. It keeps its shape.
48:49 And also we have the onions, purple onions.
48:55 Onions again in the recipe. Salt to taste.
48:58 I suppose, right? Salt to taste. Yeah.
48:59 Now if you use can beans that hardly have any salt,
49:03 you're gonna use in a little more.
49:04 Okay. You need a little more.
49:06 Fresh-- Lemon juice or lime juice.
49:08 Lime juice. Yes.
49:10 There's nothing better then the fresh lime juice.
49:13 Yes. And I don't take a shortcut there.
49:15 I don't either. I am with you 100%.
49:18 Yes, fresh is best. And cilantro. Cilantro.
49:22 Yes. Beautiful, look at those colors.
49:25 Get another spoon here. Okay.
49:27 Go right ahead. Slotted spoon is little easier.
49:29 Okay. You wanna be gentle.
49:31 You don't wanna break the beans.
49:33 And you just mix it in and this is--
49:35 if you marinate it a little bit,
49:37 the flavors really blend beautifully.
49:39 So you wanna let it sit a little bit.
49:41 Just for a little bit.
49:43 Now my 5-year-old, this is what she wants
49:45 for her birthday parties.
49:46 Oh, wow. Because children like to eat
49:48 with their hands and their fingers.
49:49 Yes. And so we have these baked scoops.
49:52 And they can scoop it up
49:53 and they can eat with their fingers.
49:54 It's a finger food. Yes.
49:56 Now you can also put this with a taco.
49:58 This can be part of your taco or your haystack rather than
50:01 having the cook beans in the summer when it's so hot.
50:04 Yes. You can have this as your base for your haystack.
50:06 Very good. But we're gonna--
50:08 It has a very good taste to it, too.
50:09 We're gonna kick it up a notch. Yes, let's do it.
50:12 Get that fresh lime zest in there.
50:15 That's right. Or lime rhyme same thing, right?
50:18 That's right. Yeah.
50:19 Tongue twisters. Yeah.
50:21 Say that five times in a row, huh.
50:24 You put a little bit. Now you don't want all the white.
50:27 Okay. Just the green. So you wanna keep moving it.
50:30 Okay. It just gives that extra lime.
50:34 Oh, it smells so good, Clara. Very nice.
50:37 I would love to be your neighbor.
50:42 Anytime you try a new recipe,
50:43 you're welcome to share it with me.
50:45 To share with you. Yeah, okay, there you go.
50:48 You know, my best taste tester is my 5-year-old.
50:50 Oh, wonderful. If she likes it, I have a winner.
50:53 And then, you know, we bring it to other people.
50:55 Good, good, good. That is important.
50:58 Teamwork with mom. Yes. Very good.
51:01 Well, I do know that you have a website
51:04 and contact information
51:05 where people can contact you to do a talk in their churches
51:09 or material that you have available.
51:12 So, friends, I wanna invite you to just
51:14 grab a piece of paper, if you've not done so already
51:17 because we have contact information for Clara--
51:21 Iuliano. Iuliano.
51:23 There you go. Very good.
51:25 Because she would love to hear from you
51:27 and we'd love to hear
51:28 how these recipes have been a blessing. Right?
51:30 Yes. Wouldn't you want to know
51:32 if these recipes are being practiced at home?
51:34 I would like to. And I would also like
51:36 to help anybody that, you know,
51:37 has a hard time incorporating
51:39 some of these things. Very good. Yeah.
51:40 Well, friends, here's the information
51:42 that you will need.
51:45 If you like to know, how you can get a copy of the DVD
51:48 "Cooking with Clara" or if you'd like to contact her,
51:51 then you can write to Nutriclaraty,
51:54 P.O. Box 173, Hamburg, PA 19526.
51:59 That's Nutriclaraty, P.O. Box 173,
52:03 Hamburg, PA 19526.
52:07 You can call (610) 334-6323.
52:11 That's (610) 334-6323.
52:14 Or you can visit her online at www.nutriclaraty.com.
52:20 That's www.n-u-t-r-i-c-l-a-r-a-t-y.com.


Revised 2013-06-17